Ok, originally I wrote that this cookie wasn't all that great, but I didn't want to give up on this cookie. So, here's what I did that made this cookie turn out well for me. I used 1/2 butter flavored shortening (helps preserve softness) and 1/2 butter. I used only 4 cups of flour. Many people complained about them turning out rock hard and I had the same problem until I reduced the amount of flour. With the pudding, you have to compensate and change the flour or it's too much dry mixed in with the wet ingredients. Also I did increase the vanilla but 2 full tablespoons was a bit much for me (especially since it calls for vanilla pudding), so I used roughly 1 and 1/2 Tablespoons. (I think this is subjective though). And I added 2 teaspoons of salt (just like the Tollhouse recipe would call for). I took this mixture to a cookie exchange and was overwhelmed with compliments and requests for the recipe.
4 Cups of flour (rather than 4.5)
1 Cup Butter Flavored Shortening
1 Cup Butter
1 Tablespoon (or more to taste) of Vanilla
2 Teaspoons of Salt
Make sure the egg/butter/sugar mixture is mixed well and very fluffy before adding the dry ingredients and it will be perfect. It helps if you have a Kitchenaid Mixer to help you along. Mine baked for approximately 13 minutes in a 350 oven.
Was this review helpful?
14 users found this review helpful
Ok, originally I wrote that this cookie wasn't all that great, but I didn't want to give up on...